摘要：
Total starch granule-associated proteins (tGAP), including granule-channel (GCP) and granule-surface proteins (GSP), alter the physicochemical properties of starches. Quinoa starch (QS) acts as an effective emulsifier in Pickering emulsion. However, the correlation between the tGAP and the emulsifying capacity of QS at different scales remains unclear. Herein, GCP and tGAP were selectively removed from QS, namely QS-C and QS-A. Results indicated that the loss of tGAP increased the water permeability and hydrophilicity of the starch particles. Mesoscopically, removing tGAP decreased the diffusion rate and interfacial viscous modulus. Particularly, GSP had a more profound impact on the interfacial modulus than GCP. Microscopically and macroscopically, the loss of tGAP endowed QS with weakened emulsifying ability in terms of emulsions with larger droplet size and diminished rheological properties. Collectively, this work demonstrated that tGAP played an important role in the structural and interfacial properties of QS molecules and the stability of QS-stabilized emulsions.
摘要：
The effect of Chlorella pyrenoidosa (CP) and Spirulina platensis (SP) at concentrations of 0 %–12 % on the properties of rice starch (RS) was investigated. Compared with pure RS, the addition of CP and SP powder decreased the viscosity, increased the gelatinization temperature, and promoted the retrogradation of RS gel. However, when CP was added at 12 % and SP at 8 %, retrogradation inhibition was reduced. At these concentrations, the relative crystallinity of the CP mixture increased by 57.37 %, whereas that of SP increased by 48.13 %. Scanning electron microscopy revealed that the addition of low amount of CP and SP reduced porosity. CP and SP powder facilitated the conversion of bound water to free water and contributed to the weakening of the viscoelasticity of the RS gel. CP powder likely had a more detrimental effect on the short-term storage properties of RS than SP powder. These results provide theoretical support for the development of RS-based products and the innovative utilization of microalgae.
The effect of Chlorella pyrenoidosa (CP) and Spirulina platensis (SP) at concentrations of 0 %–12 % on the properties of rice starch (RS) was investigated. Compared with pure RS, the addition of CP and SP powder decreased the viscosity, increased the gelatinization temperature, and promoted the retrogradation of RS gel. However, when CP was added at 12 % and SP at 8 %, retrogradation inhibition was reduced. At these concentrations, the relative crystallinity of the CP mixture increased by 57.37 %, whereas that of SP increased by 48.13 %. Scanning electron microscopy revealed that the addition of low amount of CP and SP reduced porosity. CP and SP powder facilitated the conversion of bound water to free water and contributed to the weakening of the viscoelasticity of the RS gel. CP powder likely had a more detrimental effect on the short-term storage properties of RS than SP powder. These results provide theoretical support for the development of RS-based products and the innovative utilization of microalgae.
摘要：
The effects of different phenolic compounds (Epigallocatechin gallate, EGCG; Catechin, CC; Tannic acid, TA) at different phenol hydroxyl concentrations on the gel strength, water holding capacity (WHC), water distribution, and micro-morphology of surimi gels were investigated. Breaking force and deformation of surimi gels treated with EGCG, CC, and TA were increased by 20%, 15%, 12% and 14%, 7%, 4%, compared with untreated surimi gel. Polyphenols increased the WHC of surimi gels and induced the conversion of α-helix to β-sheet in proteins, which was beneficial to the gelation of surimi gel. Surimi gels treated with polyphenols had a complete three-dimensional network structure and relatively uniform and small pores, especially EGCG cross-linked surimi gel. Molecular docking indicated that the interactions between EGCG, CC, TA and myosin heavy chain II A were mainly hydrogen bond and hydrophobic interaction, and their binding energies were −37, −31, and −26 kJ/mol. The binding energy of polyphenols with myosin heavy chain II A correlates with their cross-linking ability with proteins, and the lower the binding energy is, the stronger the cross-linking ability is. This study provides important information to elucidate the mechanism of phenolic compounds regulating the physical properties of surimi gel.
The effects of different phenolic compounds (Epigallocatechin gallate, EGCG; Catechin, CC; Tannic acid, TA) at different phenol hydroxyl concentrations on the gel strength, water holding capacity (WHC), water distribution, and micro-morphology of surimi gels were investigated. Breaking force and deformation of surimi gels treated with EGCG, CC, and TA were increased by 20%, 15%, 12% and 14%, 7%, 4%, compared with untreated surimi gel. Polyphenols increased the WHC of surimi gels and induced the conversion of α-helix to β-sheet in proteins, which was beneficial to the gelation of surimi gel. Surimi gels treated with polyphenols had a complete three-dimensional network structure and relatively uniform and small pores, especially EGCG cross-linked surimi gel. Molecular docking indicated that the interactions between EGCG, CC, TA and myosin heavy chain II A were mainly hydrogen bond and hydrophobic interaction, and their binding energies were −37, −31, and −26 kJ/mol. The binding energy of polyphenols with myosin heavy chain II A correlates with their cross-linking ability with proteins, and the lower the binding energy is, the stronger the cross-linking ability is. This study provides important information to elucidate the mechanism of phenolic compounds regulating the physical properties of surimi gel.
摘要：
Cassava cell flour can expand the food industrial availability of cassava resources. In this study, cassava cells were isolated from eight cassava varieties to analyze the composition, structure, and physicochemical properties. The smaller particle size in CS4 led to the lowest swelling power and viscosity, which further reduced the modulus (G', G") and shear stress of the cassava cell gel. The higher starch content in CS3 and CS8 (88.86 %, 87.99 %) increased the swelling and solubility of the cells, resulting in high viscosity and gel strength. Thicker cell walls presented a higher content of cell wall polysaccharides, hindering the interaction of water, heat, and digestive enzymes with intracellular starch, leading to higher gelatinization temperatures and lower digestion rates. In addition, the B1 chain promoted the formation of the starch crystalline region and increased the gelatinization temperature and enthalpy of cell flour. Based on cluster analysis and correlation analysis, the differences in the functional properties of cassava cell flour were related to cell components, morphology, and intracellular starch structure. The study provided a theoretical basis for the application of cassava cells in the food industry.
Cassava cell flour can expand the food industrial availability of cassava resources. In this study, cassava cells were isolated from eight cassava varieties to analyze the composition, structure, and physicochemical properties. The smaller particle size in CS4 led to the lowest swelling power and viscosity, which further reduced the modulus (G', G") and shear stress of the cassava cell gel. The higher starch content in CS3 and CS8 (88.86 %, 87.99 %) increased the swelling and solubility of the cells, resulting in high viscosity and gel strength. Thicker cell walls presented a higher content of cell wall polysaccharides, hindering the interaction of water, heat, and digestive enzymes with intracellular starch, leading to higher gelatinization temperatures and lower digestion rates. In addition, the B1 chain promoted the formation of the starch crystalline region and increased the gelatinization temperature and enthalpy of cell flour. Based on cluster analysis and correlation analysis, the differences in the functional properties of cassava cell flour were related to cell components, morphology, and intracellular starch structure. The study provided a theoretical basis for the application of cassava cells in the food industry.
关键词：
Na2CO3;rheological properties;starch;starch modification;swelling power
摘要：
Sodium carbonate (Na2CO3), as an alkaline salt, is commonly used in food products to enhance color, flavor, and texture. Compared to traditional chemical modification methods, Na2CO3 offers advantages such as lower cost, simpler operation, reduced environmental impact, and ease of industrial application. The effects of Na2CO3 concentration (0%, 0.1%, 0.2%, 0.3%, 0.4%) on the physicochemical properties of wheat (WS), corn (CS), rice (RS), and potato starches (PS) are investigated using rapid viscosity analysis, differential scanning calorimetry, rheometry, and x-ray diffraction spectroscopy. Na2CO3 increases the peak viscosity of all four starches and promotes the swelling of WS, CS, and PS; however, the breakdown and swelling of PS are reduced owing to the presence of phosphate groups. The thermal stability of all four starches is increased by electrostatic interactions between Na+ and the hydroxyl groups of starch. The addition of Na2CO3 reduces both the G' and G '' of the WS, CS, and RS gel systems, while 0.1% Na2CO3 improves the network structure of the PS gels. Na2CO3 has no effect on the starch crystal types; however, the presence of Na2CO3 disrupts the rearrangement of starch molecules and thus reduces the relative crystallinity of starch. This study reveals the effects of Na2CO3 on the physicochemical properties of different starches and provides a theoretical basis that will facilitate further development of the application of Na2CO3 in starchy foods.
摘要：
This study evaluated the impact of defatted rice bran (DRB) particle sizes (103.67-6.04 μm) on the gel properties and flavor of silver carp surimi gels. Decreasing DRB particle size significantly enhanced gel strength and water holding capacity (WHC). Specifically, DRB particles sized 12.83 and 6.04 μm increased the breaking force by 33.6% and 35.2%, respectively; deformation by 21.8% and 22.7%; and WHC by 12.38% and 13.20%. During two-stage heating, fine DRB induced ordered protein aggregation and facilitated the conformational transition from α-helix and random coil to β-sheet. DRB particles influenced the gel network structure mainly through filling and their interaction with proteins. Large particles impeded the orderly cross-linking of proteins to the detriment of the orderliness of the gel network, but fine particles brought a significant reduction of this negative effect. The addition of fine DRB facilitated the formation of a denser and more homogeneous gel network, transforming free water into immobile water. The dense gel structure also suppressed the release of fishy odor compounds, and the aroma of DRB masked the fishy smell. These findings suggest that micronized DRB improves surimi gel properties and flavor, offering new possibilities for its application in food processing.
作者机构：
[Jing Cui] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, P. R. China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, P. R. China;Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, Hubei, P. R. China;[Zhongze Hu; Huaying Liu; Liwei Zhang; Wangyang Shen; Weiping Jin; Wenjing Huang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, P. R. China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, P. R. China<&wdkj&>Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, Hubei, P. R. China
通讯机构：
[Wenjing Huang] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, P. R. China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, P. R. China<&wdkj&>Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, Hubei, P. R. China
摘要：
Fish oil (FO) is rich in polyunsaturated fatty acids, which can effectively enhance human immunity and show favourable healthcare properties and medical value. However, the poor solubility of FO presents challenges in its application in functional foods. In this study, glycosylation modification was used to prepare FO encapsulated by an emulsifier that combined rice bran polysaccharide (RBP) with surfactin (SUR). The formation of the natural macromolecular polysaccharide-small molecular peptide conjugate was confirmed on the basis of changes in colour, browning degree, chemical bonds, and secondary structure of the sample after the Maillard reaction. The physical and chemical stability of the encapsulated FO were also evaluated. The conjugates showed good emulsifying ability and thermal stability, and the FO@SUR-RBP emulsion showed good storage stability. Meanwhile, in vitro active evaluation indicated that the nano-emulsions could be maintained in the small intestine and absorbed by Caco-2 cells. These results suggest that the emulsifier prepared by glycosylation modification of RBP and SUR can successfully encapsulate FO and improve the bioavailability of docosahexaenoic acid. This work provides a theoretical basis for the use of low-molecular weight peptide-based conjugates in controlled delivery of unsaturated fatty acid-loaded emulsions in the food industry.
Fish oil (FO) is rich in polyunsaturated fatty acids, which can effectively enhance human immunity and show favourable healthcare properties and medical value. However, the poor solubility of FO presents challenges in its application in functional foods. In this study, glycosylation modification was used to prepare FO encapsulated by an emulsifier that combined rice bran polysaccharide (RBP) with surfactin (SUR). The formation of the natural macromolecular polysaccharide-small molecular peptide conjugate was confirmed on the basis of changes in colour, browning degree, chemical bonds, and secondary structure of the sample after the Maillard reaction. The physical and chemical stability of the encapsulated FO were also evaluated. The conjugates showed good emulsifying ability and thermal stability, and the FO@SUR-RBP emulsion showed good storage stability. Meanwhile, in vitro active evaluation indicated that the nano-emulsions could be maintained in the small intestine and absorbed by Caco-2 cells. These results suggest that the emulsifier prepared by glycosylation modification of RBP and SUR can successfully encapsulate FO and improve the bioavailability of docosahexaenoic acid. This work provides a theoretical basis for the use of low-molecular weight peptide-based conjugates in controlled delivery of unsaturated fatty acid-loaded emulsions in the food industry.
摘要：
Long-term intake of thermally processed starch-based foods may impact glucose homeostasis, but the consistency of the effects of various thermal treatments and the reasons are not clear. In this study, thermal treatments, especially boiling, damaged the crystal structure and inter-molecular hydrogen bonds of starch-based blends, thus decreasing the structural order and stability. These thermally treated starch-based blends increased the appetite of mice, promoted food digestion, and enhanced postprandial glucose response. Normal C57BL/6J mice were treated with boiled, baked, and fried starch-based diets for ten weeks. Compared to the baked and fried starch-based diets, the boiled starch-based diet significantly (p<0.05) elevated random blood glucose levels and disrupted insulin homeostasis, primarily due to the remarkable decrease in gut microbial diversity. Both baked and fried starch-based diets resulted in relatively high intestinal epithelial permeability (plasma lipopolysaccharide increased by 28.67% and 21.85%, respectively). They adversely affected islet β-cell function and evoked glucose metabolism disorder. Overall, results demonstrate a clear connection among the thermal processing of starch-based diets, disruption of intestinal homeostasis, and adverse glucose metabolism. This study lays a theoretical foundation for the formulation of food processing strategies to mitigate the adverse effects of thermally treated food on glucose homeostasis.
作者机构：
[Qin Chen; Shun Wang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, P. R. China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, P. R. China;[Li Xiang] Three Gorges Public Inspection and Testing Centre, Yichang 443000, PR. China;[Jian Zhou; Wangyang Shen; Xiwu Jia] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, P. R. China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, P. R. China
摘要：
Monascus pigments (MPs) have been increasingly popular due to their natural color and bioactive properties, including anti-inflammatory and anticancer effects. In this study, the antioxidant capacities of the four MPs monomers -ankaflavin (AK), monacorubrin (MB), monacin (MS), and rubropunctamine (RP) - were systematically evaluated using chemical assays. MB exhibited the most potent antioxidant activity. At a concentration of 0.50 mg/mL, MB demonstrated a DPPH radical scavenging rate of 56.14 ± 0.90% and a total antioxidant capacity of 2.16 ± 0.01 μmol/L, equivalent to 390.69 ± 6.70 μM TE/g and 195.50 ± 1.00 μM TE/g, respectively. Furthermore, at 0.25 mg/mL, MB showed an ABTS·+ radical scavenging efficiency of 60.44 ± 0.39%, corresponding to an antioxidant activity of 350.50 ± 2.28 μM TE/g. In addition, we conducted the first comprehensive analysis of the interaction mechanisms between red pigment (RP) and orange pigment (MB) with BSA. Multi-spectroscopic techniques combined with molecular docking were employed to investigate the binding interactions between MPs and bovine serum albumin (BSA). Similarly, MB and RP exhibited stronger binding affinity to BSA than AK and MS, suggesting a structure-dependent interaction pattern. This study confirms MPs as effective natural colorants and reveals their BSA interaction mechanisms, supporting the promising application of MPs as natural antioxidants and functional ingredients in the food and health industries.
Monascus pigments (MPs) have been increasingly popular due to their natural color and bioactive properties, including anti-inflammatory and anticancer effects. In this study, the antioxidant capacities of the four MPs monomers -ankaflavin (AK), monacorubrin (MB), monacin (MS), and rubropunctamine (RP) - were systematically evaluated using chemical assays. MB exhibited the most potent antioxidant activity. At a concentration of 0.50 mg/mL, MB demonstrated a DPPH radical scavenging rate of 56.14 ± 0.90% and a total antioxidant capacity of 2.16 ± 0.01 μmol/L, equivalent to 390.69 ± 6.70 μM TE/g and 195.50 ± 1.00 μM TE/g, respectively. Furthermore, at 0.25 mg/mL, MB showed an ABTS·+ radical scavenging efficiency of 60.44 ± 0.39%, corresponding to an antioxidant activity of 350.50 ± 2.28 μM TE/g. In addition, we conducted the first comprehensive analysis of the interaction mechanisms between red pigment (RP) and orange pigment (MB) with BSA. Multi-spectroscopic techniques combined with molecular docking were employed to investigate the binding interactions between MPs and bovine serum albumin (BSA). Similarly, MB and RP exhibited stronger binding affinity to BSA than AK and MS, suggesting a structure-dependent interaction pattern. This study confirms MPs as effective natural colorants and reveals their BSA interaction mechanisms, supporting the promising application of MPs as natural antioxidants and functional ingredients in the food and health industries.
摘要：
The long-standing challenge of Camellia protein use is eliminating the saponins in the extraction process, as a high level of saponins imparts an off-taste. Here, we designed a mild acid (pH 6.0) and high-salt (0.5–3.0 M) extraction using NaCl, KCl, CaCl 2 , and MgCl 2 solutions as solvents, which realized a protein yield of 71.2–81.4%. After dialysis, almost 90% of the saponins in the Camellia protein was removed. Through proteomic analysis, the proteins in Camellia albumin were shown to include Bet v I/major latex protein domain-containing protein, adenylate kinase, and acyl-CoA-binding protein, which are related to cellular components and endogenous enzymes. The identified Camellia globulin was a cupin type-1 domain-containing protein, belonging to the 11S globulin storage proteins. Both Camellia albumin and globulin competent stabilized air–water and oil–water interfaces. Notably, the foamability and emulsifying activity index of albumin at a concentration of 1 mg/mL reached 300% and 176 m 2 /g, respectively. This study demonstrated a convenient and efficient means to extract Camellia albumin and globulin with low levels of saponins, clarified the composition and structure of the extracted proteins, and illustrated their potential application as highly effective interfacial stabilizers in the food, cosmetic, and pharmaceutical industries.
The long-standing challenge of Camellia protein use is eliminating the saponins in the extraction process, as a high level of saponins imparts an off-taste. Here, we designed a mild acid (pH 6.0) and high-salt (0.5–3.0 M) extraction using NaCl, KCl, CaCl 2 , and MgCl 2 solutions as solvents, which realized a protein yield of 71.2–81.4%. After dialysis, almost 90% of the saponins in the Camellia protein was removed. Through proteomic analysis, the proteins in Camellia albumin were shown to include Bet v I/major latex protein domain-containing protein, adenylate kinase, and acyl-CoA-binding protein, which are related to cellular components and endogenous enzymes. The identified Camellia globulin was a cupin type-1 domain-containing protein, belonging to the 11S globulin storage proteins. Both Camellia albumin and globulin competent stabilized air–water and oil–water interfaces. Notably, the foamability and emulsifying activity index of albumin at a concentration of 1 mg/mL reached 300% and 176 m 2 /g, respectively. This study demonstrated a convenient and efficient means to extract Camellia albumin and globulin with low levels of saponins, clarified the composition and structure of the extracted proteins, and illustrated their potential application as highly effective interfacial stabilizers in the food, cosmetic, and pharmaceutical industries.
通讯机构：
[Wang, Z ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Hubei, Peoples R China.
关键词：
air flow micro-grinding;properties;wheat bran dietary fiber;wheat starch
摘要：
The effects of wheat bran dietary fiber (WBDF) treated by air flow micro-pulverization on gelatinization, thermal, rheological, structural properties, and in vitro digestion of wheat starch (WS) were investigated. Different particle sizes of WBDF were obtained by conventional knife grinding and airflow micro-grinding. Compared with conventional knife grinding, the particle size of WBDF treated by air flow micro-pulverization decreased, the particle size distribution was concentrated at small particle sizes, the specific surface area increased, and the hydraulic and oil-holding power decreased, which was mainly related to the change of WBDF spatial structure and the increase of solubility. At the same time, the peak viscosity, setback, breakdown, and resistant starch content short-range order degree and relative crystallinity of WS were increased by adding WBDF treated by air flow micro-pulverization, whereas the gelatinization enthalpy value and apparent viscosity were decreased. This indicated that the air micro pulverized WBDF promoted gelatinization and inhibited digestion while reducing the thermal stability of WS, leading to short-term recovery. This study provides a theoretical reference for the production and processing of gluten-containing flour products. PRACTICAL APPLICATION: In this study, the physical and chemical properties and spatial structure of air flow micro pulverized dietary fiber of wheat bran were analyzed, and its effects on the properties of wheat starch were studied. Therefore, this study provides a theoretical basis for the industrial application of gluten-containing flour products.
关键词：
Hydrothermal treatment;Pasting properties;Shear action;Starch;Structural features
摘要：
The change in particle surface properties can influence the hydrothermal effect of starch. To elucidate this, the synergistic effect of different hydrothermal temperatures (50 and 60 °C) and shear actions (150 and 300 rpm) on structures and pasting properties of waxy maize starch was investigated. Shear action during hydrothermal treatment significantly altered starch morphology, with cracks and erosion observed at 50 °C and more pronounced surface erosion at 60 °C. Hydrothermal treatment increased the thickness of long-range periodicity ( d L ) and crystalline lamellae ( d c) in the semi-crystalline lamellae. Shear action decreased d L and d c at 50 °C but increased them at 60 °C. Shear action applied at 50 °C induced surface cracks on starch granules, promoting water plasticization and formation of the more packed crystalline structure. In contrast, shear action combined with 60 °C led to surface gelatinization of starch, facilitating water absorption into the granules, lamellar swelling and water absorption capacity. However, significant reduction in pasting temperature, peak viscosity, breakdown viscosity, and setback viscosity were observed for all shear and hydrothermally treated starches. Pearson's correlation analysis revealed no significant correlation between short-range order of starch and its pasting properties. Nevertheless, positive correlation was observed for the thickness of semi-crystalline/crystalline lamellae and pasting properties, moreover, a negative correlation existed between the thickness of semi-crystalline/crystalline lamellae and peak viscosity, breakdown viscosity, and setback viscosity. Thus, it was concluded that shear action modulated starch pasting properties mostly via cracks or erosion on starch granules and then alters the lamellar structures through hydrothermal treatment.
The change in particle surface properties can influence the hydrothermal effect of starch. To elucidate this, the synergistic effect of different hydrothermal temperatures (50 and 60 °C) and shear actions (150 and 300 rpm) on structures and pasting properties of waxy maize starch was investigated. Shear action during hydrothermal treatment significantly altered starch morphology, with cracks and erosion observed at 50 °C and more pronounced surface erosion at 60 °C. Hydrothermal treatment increased the thickness of long-range periodicity ( d L ) and crystalline lamellae ( d c) in the semi-crystalline lamellae. Shear action decreased d L and d c at 50 °C but increased them at 60 °C. Shear action applied at 50 °C induced surface cracks on starch granules, promoting water plasticization and formation of the more packed crystalline structure. In contrast, shear action combined with 60 °C led to surface gelatinization of starch, facilitating water absorption into the granules, lamellar swelling and water absorption capacity. However, significant reduction in pasting temperature, peak viscosity, breakdown viscosity, and setback viscosity were observed for all shear and hydrothermally treated starches. Pearson's correlation analysis revealed no significant correlation between short-range order of starch and its pasting properties. Nevertheless, positive correlation was observed for the thickness of semi-crystalline/crystalline lamellae and pasting properties, moreover, a negative correlation existed between the thickness of semi-crystalline/crystalline lamellae and peak viscosity, breakdown viscosity, and setback viscosity. Thus, it was concluded that shear action modulated starch pasting properties mostly via cracks or erosion on starch granules and then alters the lamellar structures through hydrothermal treatment.
摘要：
In this study, micro-cellulose (15–250 μm) was selected as fillers to replace rice flour for the preparation of steamed rice bread, a type of traditional gluten-free bread in China. The effects of particle size, surface charge, and hydrophobicity on the textural properties of the steamed rice bread were investigated. The results showed that the 2 % substitution of rice flour with micro-cellulose significantly increased the chewiness of the steamed rice bread. The particle size of micro-cellulose was positively correlated with hardness and negatively correlated with specific volume. The surface charge of micro-cellulose was positively correlated with crumb structure and negatively correlated with springiness, cohesiveness, and resilience. When the micro-cellulose content ranged from 3 to 5 %, the steamed rice bread achieved optimal quality, and the specific volume was improved from 1.62 mL/g to 1.83–1.87 mL/g. Notably, micro-cellulose with a size of 15 μm served as an active filler for rice paste and significantly increased its viscosity, enhancing gas retention capacity. At a high concentration (5–7 %), all the micro-celluloses acted as active fillers in starch gel, increasing the Young’s modulus. This study provides an effective method for improving the quality of gluten-free bread through the addition of colloidal particles.
In this study, micro-cellulose (15–250 μm) was selected as fillers to replace rice flour for the preparation of steamed rice bread, a type of traditional gluten-free bread in China. The effects of particle size, surface charge, and hydrophobicity on the textural properties of the steamed rice bread were investigated. The results showed that the 2 % substitution of rice flour with micro-cellulose significantly increased the chewiness of the steamed rice bread. The particle size of micro-cellulose was positively correlated with hardness and negatively correlated with specific volume. The surface charge of micro-cellulose was positively correlated with crumb structure and negatively correlated with springiness, cohesiveness, and resilience. When the micro-cellulose content ranged from 3 to 5 %, the steamed rice bread achieved optimal quality, and the specific volume was improved from 1.62 mL/g to 1.83–1.87 mL/g. Notably, micro-cellulose with a size of 15 μm served as an active filler for rice paste and significantly increased its viscosity, enhancing gas retention capacity. At a high concentration (5–7 %), all the micro-celluloses acted as active fillers in starch gel, increasing the Young’s modulus. This study provides an effective method for improving the quality of gluten-free bread through the addition of colloidal particles.
摘要：
This study investigated the effect of wheat bran (WB) with different particle sizes (W1, 155.00 ± 2.08 μm; W2, 78.33 ± 0.52 μm; W3, 46.90 ± 0.60 μm; W4, 23.53 ± 0.49 μm; and W5, 12.97 ± 0.19 μm) on the gel strength, texture, microstructure, dynamic rheological, secondary structures and flavor of surimi gels. Results demonstrated that the gel strength and water-holding capacity (WHC) of the surimi gels gradually increased with the decrease in WB particle size. The added W5 (12.97 ± 0.19 μm) increased the bound water content in the surimi gels by 12.60 % whereas the free water decreased by 6.59 % ( p < 0.05), indicating that the addition of superfine WB contributed to the conversion of free water into bound water in the surimi gels matrices. Microstructural observations indicated that WB with different particle sizes promoted the formation of a continuous gel matrix and a denser surimi gel network structure. The β-sheet dominated in the secondary structure of surimi gels. Electronic tongue results showed that the addition of WB reduced the bitterness of surimi gels. Gas chromatography–ion mobility spectrometry (GC–IMS) results revealed that more esters were present in the samples when W1, W2, and W3 were added. Overall, W5 had the best enhancement effect on the quality of surimi gels, and this study lays the reference value for WB as an agricultural by-product to improve the quality of surimi products.
This study investigated the effect of wheat bran (WB) with different particle sizes (W1, 155.00 ± 2.08 μm; W2, 78.33 ± 0.52 μm; W3, 46.90 ± 0.60 μm; W4, 23.53 ± 0.49 μm; and W5, 12.97 ± 0.19 μm) on the gel strength, texture, microstructure, dynamic rheological, secondary structures and flavor of surimi gels. Results demonstrated that the gel strength and water-holding capacity (WHC) of the surimi gels gradually increased with the decrease in WB particle size. The added W5 (12.97 ± 0.19 μm) increased the bound water content in the surimi gels by 12.60 % whereas the free water decreased by 6.59 % ( p < 0.05), indicating that the addition of superfine WB contributed to the conversion of free water into bound water in the surimi gels matrices. Microstructural observations indicated that WB with different particle sizes promoted the formation of a continuous gel matrix and a denser surimi gel network structure. The β-sheet dominated in the secondary structure of surimi gels. Electronic tongue results showed that the addition of WB reduced the bitterness of surimi gels. Gas chromatography–ion mobility spectrometry (GC–IMS) results revealed that more esters were present in the samples when W1, W2, and W3 were added. Overall, W5 had the best enhancement effect on the quality of surimi gels, and this study lays the reference value for WB as an agricultural by-product to improve the quality of surimi products.
通讯机构：
[Hu, Y ] H;Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China.
摘要：
Epigallocatechin gallate (EGCG) and transglutaminase (TGase) can improve the structure of surimi gels, and have a significant impact on their texture and flavor quality. The formation and release of volatile odors due to EGCG, TGase and EGCG/TGase synergistic cross-linking of surimi gels were investigated. The characteristic flavor components of the surimi gels were aldehydes. Compared with the blank group, the total content of volatile compounds in EGCG, TGase, and EGCG/TGase groups decreased by 14.43, 11.69, and 20.07 %, indicating that the flavor of EGCG/TGase group was more affected by EGCG than by TGase. The free fatty acid content in these groups decreased by 17.28, 1.30, and 43.98 mg/100 g, indicating that the degree of fatty acid degradation in the EGCG/TGase group was lower during a two-stage heating process, which may be ascribed to EGCG's inhibition of oxidative degradation of fatty acids, thereby reducing the production of flavor substances.
Epigallocatechin gallate (EGCG) and transglutaminase (TGase) can improve the structure of surimi gels, and have a significant impact on their texture and flavor quality. The formation and release of volatile odors due to EGCG, TGase and EGCG/TGase synergistic cross-linking of surimi gels were investigated. The characteristic flavor components of the surimi gels were aldehydes. Compared with the blank group, the total content of volatile compounds in EGCG, TGase, and EGCG/TGase groups decreased by 14.43, 11.69, and 20.07 %, indicating that the flavor of EGCG/TGase group was more affected by EGCG than by TGase. The free fatty acid content in these groups decreased by 17.28, 1.30, and 43.98 mg/100 g, indicating that the degree of fatty acid degradation in the EGCG/TGase group was lower during a two-stage heating process, which may be ascribed to EGCG's inhibition of oxidative degradation of fatty acids, thereby reducing the production of flavor substances.
摘要：
This study investigated wheat bran dietary fiber (WBDF) using the twin-screw extrusion method, with wheat bran as the primary raw material. The research examined the physicochemical properties, cholesterol and sodium cholate adsorption capacity, thermogravimetric analysis, X-ray diffraction, and functional characteristics. Animal experiments were conducted to assess its impact on improving constipation. Results indicated that extrusion-modified WBDF (E-WBDF) exhibited higher water-holding capacity (WHC), oil-holding capacity (OHC), water swelling capacity (WSC), and stronger cholesterol and sodium cholate adsorption capacities (CAC and SCAC). Additionally, E-WBDF showed greater DPPH and ABTS scavenging activities compared to WBDF. In mouse models of slow transit constipation, both WBDF and E-WBDF significantly alleviated constipation, with E-WBDF demonstrating superior efficacy. These findings highlight that E-WBDF could serve as a promising functional food additive to enhance intestinal function.
关键词：
Na 2 CO 3;ASKG;alkaline dough;rheological properties
摘要：
This study investigated the combined effects of sodium carbonate (Na 2 CO 3 ) and Artemisia sphaerocephala Krasch gum (ASKG, 0.03, 0.1, 0.3, 0.5, 0.7 and 0.9 wt%, based on wheat flour) on the moisture distribution, protein secondary structure, rheological properties, texture characteristics, and microstructure of wheat dough. Na 2 CO 3 significantly enhanced the water absorption and stability of the dough, an effect that was further amplified by the addition of ASKG. A moderate concentration of ASKG was beneficial for improving the kneadability of alkaline dough, likely due to its hydration and gelling properties in the dough. ASKG enhanced the hardness, chewiness, and stretchability of the alkaline dough, while improving its viscoelasticity and resistance to deformation. The high viscosity of ASKG decreased the β -sheet content and increased the β -turn content in alkaline dough. Microstructural analysis revealed that ASKG rendered the gluten protein network more ordered and provided more complete encapsulation of starch granules, especially at a ASKG concentration of 0.5%. However, excessive ASKG concentration led to a decline in dough performance. This study provides a theoretical basis for the application of ASKG in dough products containing alkaline salts.
This study investigated the combined effects of sodium carbonate (Na 2 CO 3 ) and Artemisia sphaerocephala Krasch gum (ASKG, 0.03, 0.1, 0.3, 0.5, 0.7 and 0.9 wt%, based on wheat flour) on the moisture distribution, protein secondary structure, rheological properties, texture characteristics, and microstructure of wheat dough. Na 2 CO 3 significantly enhanced the water absorption and stability of the dough, an effect that was further amplified by the addition of ASKG. A moderate concentration of ASKG was beneficial for improving the kneadability of alkaline dough, likely due to its hydration and gelling properties in the dough. ASKG enhanced the hardness, chewiness, and stretchability of the alkaline dough, while improving its viscoelasticity and resistance to deformation. The high viscosity of ASKG decreased the β -sheet content and increased the β -turn content in alkaline dough. Microstructural analysis revealed that ASKG rendered the gluten protein network more ordered and provided more complete encapsulation of starch granules, especially at a ASKG concentration of 0.5%. However, excessive ASKG concentration led to a decline in dough performance. This study provides a theoretical basis for the application of ASKG in dough products containing alkaline salts.
摘要：
During the extraction of membrane proteins from oil bodies (OBs), organic solvents dissolve the lipid core and precipitate proteins through solvent stress. Here the effects of solvent type and defatting sequence on the composition and structure of membrane proteins were investigated via SDS-PAGE, FTIR, and SEM-EDS. High purity oleosin (86 %) was obtained by treatment first with a Floch solution and then with cold acetone and petroleum ether after twice washing OBs with urea. The 3D spatial structure of oleosin was predicted using AlphaFold 2, revealing that the secondary structure of oleosin was dominated by α-helices (>60 %). Oleosin consisted of two district types, with oleosin-H (16–17 kDa) being the part of the molecule with limited water solubility, while oleosin-L (13–14 kDa) constituted the non-soluble part. The results provided a technical means of efficient extraction of Camellia oleosins and selective separation of oleosin-L and oleosin-H.
During the extraction of membrane proteins from oil bodies (OBs), organic solvents dissolve the lipid core and precipitate proteins through solvent stress. Here the effects of solvent type and defatting sequence on the composition and structure of membrane proteins were investigated via SDS-PAGE, FTIR, and SEM-EDS. High purity oleosin (86 %) was obtained by treatment first with a Floch solution and then with cold acetone and petroleum ether after twice washing OBs with urea. The 3D spatial structure of oleosin was predicted using AlphaFold 2, revealing that the secondary structure of oleosin was dominated by α-helices (>60 %). Oleosin consisted of two district types, with oleosin-H (16–17 kDa) being the part of the molecule with limited water solubility, while oleosin-L (13–14 kDa) constituted the non-soluble part. The results provided a technical means of efficient extraction of Camellia oleosins and selective separation of oleosin-L and oleosin-H.
摘要：
The astringency in green tea primarily originates from gallate-type and non-gallate-type catechins. Epigallocatechin gallate (EGCG) is a gallate-type catechin, which has a strong astringency and is the most abundant catechin in tea. Unlike EGCG, epigallocatechin (EGC) has one fewer galloyl group on the C3 oxygen atom and exhibits a weaker astringency. Taking EGCG and EGC as representative catechins, this study investigated the effects of the galloyl group on their astringency. The interactions of EGCG and EGC with salivary proteins were qualitatively and quantitatively analyzed using fluorescence spectroscopy, isothermal titration calorimetry, and molecular docking. The surface roughness and viscoelasticity of the salivary film were then studied to relate the molecular interactions and perceived astringency. Additionally, the bindings of EGCG and EGC to astringency receptor proteins were also simulated. The results revealed that the galloyl group enabled the EGCG-promoted aggregation of salivary proteins, resulting in a stronger astringency through both tactile and gustatory pathways. In contrast, EGC exhibited a weaker astringency only through the gustatory pathway.
The astringency in green tea primarily originates from gallate-type and non-gallate-type catechins. Epigallocatechin gallate (EGCG) is a gallate-type catechin, which has a strong astringency and is the most abundant catechin in tea. Unlike EGCG, epigallocatechin (EGC) has one fewer galloyl group on the C3 oxygen atom and exhibits a weaker astringency. Taking EGCG and EGC as representative catechins, this study investigated the effects of the galloyl group on their astringency. The interactions of EGCG and EGC with salivary proteins were qualitatively and quantitatively analyzed using fluorescence spectroscopy, isothermal titration calorimetry, and molecular docking. The surface roughness and viscoelasticity of the salivary film were then studied to relate the molecular interactions and perceived astringency. Additionally, the bindings of EGCG and EGC to astringency receptor proteins were also simulated. The results revealed that the galloyl group enabled the EGCG-promoted aggregation of salivary proteins, resulting in a stronger astringency through both tactile and gustatory pathways. In contrast, EGC exhibited a weaker astringency only through the gustatory pathway.
摘要：
In this study, we investigated the effect of chicken fat on the eating quality, volatile organic compounds, starch structure, and digestion of cooked rice. The results showed that the addition of 4 % chicken fat reduced the hardness (16.7 to 13.0 N), improved the sensory evaluation, and increased the (E)-2-octenal, ethyl 2-methylbutanoate, 1-penten-3-one, and ethyl-pyrazine content in cooked rice. The fatty acids in chicken fat bound to rice starch and formed starch-lipid complexes through complexation, thereby transforming the crystal structure of starch from A-type to V -type. This led to a higher short-range order of rice starch, greater thermal stability, and an increased resistant starch content. Additionally, the microstructure of rice flour showed smaller and uniform pores (~10 μm) on the surface. This study suggests that the addition of chicken fat can improve the flavor and taste, and potentially lower the glycemic index of cooked rice by increasing the resistant starch content.
In this study, we investigated the effect of chicken fat on the eating quality, volatile organic compounds, starch structure, and digestion of cooked rice. The results showed that the addition of 4 % chicken fat reduced the hardness (16.7 to 13.0 N), improved the sensory evaluation, and increased the (E)-2-octenal, ethyl 2-methylbutanoate, 1-penten-3-one, and ethyl-pyrazine content in cooked rice. The fatty acids in chicken fat bound to rice starch and formed starch-lipid complexes through complexation, thereby transforming the crystal structure of starch from A-type to V -type. This led to a higher short-range order of rice starch, greater thermal stability, and an increased resistant starch content. Additionally, the microstructure of rice flour showed smaller and uniform pores (~10 μm) on the surface. This study suggests that the addition of chicken fat can improve the flavor and taste, and potentially lower the glycemic index of cooked rice by increasing the resistant starch content.
